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A Recipe for Socca, a simple, gluten-free chickpea flatbread

In summertime, I crave simple, nourishing foods.  Fresh, and vibrant and blessedly easy to prepare.  And while in wintertime, I favor hardy stews and roasts, in summer I want for something decidedly lighter. Lately, I’ve leaned heavily on socca, a thin flatbread traditionally served in the south of France (it goes by the name farinata… 

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How to Make Sprouted Hummus #nourishedkitchen

How to Make Sprouted Hummus with Garlic and Chiles

I love a good hummus, particularly sprouted hummus, but many of the versions I’ve tried are, well, painfully gritty and dull in flavor.  For me, hummus should be something luxuriant, with a smooth texture and a rich flavor pronounced by the earthiness of chickpeas, the fruitiness of olive oil and with a sparkle of fresh… 

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Unexpected Gardens and the Charm of a Quiet Revolution

Unexpected gardens, quiet and unassuming, are sprouting from patches and beds, abandoned lots and school yards across the country, and it seems a revolution is underway – a charming revolution, one that gives purpose to small children and the elderly and enriches the live of rich and poor alike.  The sowing of a seed in… 

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A Recipe: Toasted Pumpkin Seeds with Chili and Lime

Toasting pumpkin seeds, that hallmark of Halloween, are a ritual in our home just as it is in many American homes.  We head to the pumpkin patch, a pitiful display of twenty or thirty pumpkins organized with military precision into uniform rows, but it’s all for charity – a way to spend a little extra… 

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What Veg*ns Can Learn from Traditional Foods

While the traditional foods movement seems to focus heavily on the inclusion of high-quality, pasture-raised meat and dairy products and is, indeed, a largely animal food-based diet, that doesn’t meant that it offers no guidance or dietary wisdom for vegetarians. Indeed, there’s a lot that vegetarians can glean from the traditional foods movement and, in many ways, the practices advocated by traditional foods enthusiasts and organizations like the Weston A Price Foundation and the Price Pottenger Nutrition Foundation might prove even more important for vegetarians and vegans who rely on grains and legumes for much of their foods. From soaking and souring grains and legumes to fermenting veggies and eating healthy fats, here’s five things that vegetarians can learn from the traditional foods movement.

Soaking Grains: Top 5 Reader Questions Answered

Soaking grains, beans, legumes, nuts and seeds is a traditional practice that can positively impact the nutritional qualities of these foods for those who consume them. Grains, beans, legumes, nuts and seeds can all add great value and variety to the diet, yet they contain antinutrients – particularly phytates and enzyme inhibitors – which detract… 

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How to Encourage Your Children to Enjoy Fruits & Vegetables

The question comes up more than you know –  countless emails flood my inbox from mothers wondering exactly the same thing: How do I get my kids to eat vegetables? I struggle in my response because I do not have a picky eater. My little guy enjoys a variety of foods from spicy tom yum… 

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Sprouted Grain: Benefits, Preparation and Recipes

Sprouted grain – rich in food enzymes and natural vitamins – grows closer and closer to the mainstream as people across all walks of life search for a better way to incorporate wholesome foods into their diet on a regular basis.   While sprouting grain requires extra attention and, like many aspects of traditional foods,… 

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